Preheat oven to 400° F. Line a large baking sheet with parchment paper. Set aside.
Wash and scrub potatoes clean. Dry with paper towels.
Cut potatoes into same size (bite size) pieces. Arrange in a single layer on prepared sheet.
In a small bowl, whisk together butter, oil and spices. Pour over potatoes and toss to coat.
Roast potatoes for 25 to 30 minutes OR until the potatoes appear soft when pierced with a fork. Remove from oven.
Serve immediately or cool and divide into meal prep containers to use within 5 days.
Notes
I prefer red or golden potatoes for roasting. Sweet potatoes are perfect roasted and mashed. Idaho or Russet potatoes are more starchy and better mashed or as baked potatoes.
I recommend parchment paper as it makes for an easy cleanup and prevents the potatoes from sticking to the baking sheet. I do not use aluminum foil as sometimes the potatoes still stick to it and it's easy to rip the foil while trying to remove the potatoes.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.