"Butterball potatoes certainly live up to their name — yellow fleshed and tasting of butter, even before dairy products are applied. At Babs, which describes itself as a European bistro, butterballs are cooked and smashed, then luxuriantly smeared with a sharp and nut-rich pesto, reminding us that in Italy this verdant and velvety sauce is perhaps more often served with vegetables than pasta." - Robert Sietsema
