I personally love baby wax potatoes when making these because they require almost zero prep. The skins are nice and thin so you don't have to peel them, and they're small enough that you don't have to chop them up. Simply wash them, dry them, and get on with the recipe! Alternatively, you can use any kind of wax-skinned potatoes like itty bitty fingerlings or larger Yukon Golds. Just remember that for larger potatoes, you'll need to break them down into smaller bites so they will cook quickly enough. Save the starchy, thick-skinned varieties like Idaho and russets for baked jacket potatoes. Their skins will end up steaming in this Dutch oven method, leaving you with an unpleasant texture.