Preheat oven to 425°. Brush a 13x9x2" baking dish 1 tablespoon butter, oil, or ghee. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8" slices, keeping slices in stacks as best you can. (Save the ends and sides of the potatoes in the fridge in a bowl of water to roast or cube and saute later)
Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with kosher salt to taste and drizzle with remaining 2 tablespoons butter, oil, or ghee.
Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with pink Himalayan salt and serve warm or at room temperature.
