There are many different types of potatoes, each with its own unique characteristics. Different potatoes have slightly different textures and flavour profiles, making them well suited to different cooking methods and recipes.
For this recipe, I recommend you use a variety of new or baby potatoes. These are generally waxy, which means they will hold their shape while cooking. Although any kind of potato will work fine. As these potatoes are generally smaller this means you only need to slice them into halves or quarters before cooking. Easy!
Look for any variety of potato which is labelled new or baby, or fingerling in the US. In the UK you can also go specifically for Charlotte potatoes or Jersey Royals.