Gold Yukon potatoes or Russet Burbank are my favorites in this stew. There is no fast rule here, and I suggest to go with what you love. But I found that these potatoes still hold their firmness while releasing enough starches to thicken the sauce naturally. Usually, Russet potatoes easily break down in soups and stews, but I have tested it numerous times with the Burbank potatoes. They still maintain a nice bite when not overcooked and have an almost buttery flavor—my kind of vegetable.