Combine all ingredients in a saucepan and bring to a boil.
Cook slowly, stirring from time to time, until mixture is thickens and reduces, about 1 hour.
Store, covered, in the refrigerator for up to 2 weeks.
Using a food processor with a coarse grating disc, grate the potatoes and onion.
Transfer the mixture to a bowl and squeeze out excess water with a clean paper towel.
Add the eggs, flour, salt, baking powder and pepper, and mix until well combined and all the flour is absorbed.
Pour enough Colavita Olive Oil into a medium heavy-bottomed pan so that it is about ¼” high. Increase the heat to medium-high. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the latke batter into the hot pan. Don’t overcrowd the pan, but fit about 3-4 latkes at once (depending on the size of the pan).
Use a spatula to flatten and shape the drops into discs.
When the edges of the latkes are brown and crispy, about 3-5 minutes, flip and cook on the other side for about 3-5 minutes.
Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
Serve alongside pear chutney.