Bring a large pot of water and potatoes to boiling. Boil the potatoes, about 6-8 minutes depending upon the size of the potatoes, until just fork-tender, being careful not to overcook the potatoes. Remove the potatoes from the boiling water and place them on a grill pan that has been sprayed with nonstick cooking spray.
Preheat the grill to 400℉.
Using a potato masher, gently smash each potato to about 1-1 1/2 inches thick. Drizzle the potatoes with the olive oil and season with salt, pepper, and garlic powder. Grill for 6-8 minutes until the potatoes start to brown and become crispy. Gently flip the potatoes and cook another 4-5 minutes. The edges will become brown and crisp. (If your potatoes are small, the cooking time will be less.)
Remove the potatoes from the grill pan and place on a platter. Top with torn burrata, the olives, and crushed red pepper.