A while back, I came across a method of cooking chips in the oven (rather than deep frying them). Basically, what I do it cut the raw potatoes into chips, coat then in oil and bake them in the oven for about 30 mins on top heat. This works... kind of. However, if I cook the chips thinly, they just break up in the dish when moving them around, and if I cut them thickly (which I would prefer) they just never cook (I've left them in for a lot longer than 30 mins in the past).
Are there any tricks to this? Is there a certain type of potato that I should be using, or a certain type of oil?
(I'm in the UK, so I imagine that available ingredients differ from the US - as does the meaning of chip - by which I believe I'm referring to french fries)