Lemon Roasted Potatoes with Oyster Mushrooms and Camembert

Preheat the oven to 180 degrees Celsius – it's best to use the grill function.

Wash the potatoes, leaving the skin on. Leave smaller potatoes whole, and cut larger ones in half. Clean the oyster mushrooms, remove the ends of the stems, and cut them into smaller pieces. Grate the lemon zest and squeeze out the juice. Peel the shallots, cut them in half, then slice them lengthwise.

Place the potatoes, mushrooms, onions, and 2 cloves of sliced garlic into a baking tray or dish.