Same ingredients, cooktop or oven; what's the difference, dietetically?

An oven heats it from all sides, which will give you a crust on top.

You’ll end up with more oil on the potatoes with the cooktop version for the simple reason that you’ll be constantly tossing them around in the cooking oil as you stir them, so whatever oil drains off the potatoes between stirrings get redeposited with the next toss.

If you toss the potatoes in the oil, then cook them in the oven, much of the oil coating will drain down into the pan during cooking. Chances are you won’t be reaching into the oven frequently to toss, and you aren’t going to wallow them around in the oil before serving, so much of that drained oil will remain in the pan.

The cook-top version will be more moist, as well. The oven will evaporate more of the water leaving a drier final product.

Either way I think the result depends on how deeply you put the potatoes.
Single layer would be browner, i.e. more flavorful, IMO. Especially cook-top.

Nutritionally, it would be a wash if I cooked them. If I baked the taters in the oven I would toss them in the seasoned oil in the bottom of the pan before serving. That’s the good part.