You can use any favorite potato, I used red potatoes in the photographs you see in this post and that is my preference. Gold, yukon, and Idaho or russet potatoes all work great too though. Be sure not to slice them too thick or they will take a long time to cook. They should be thinner than a quarter of an inch.
You can use fresh herbs, as suggested in the recipe OR you can substitute 1 teaspoon dried Italian seasoning.