Why potato strips in tap water becomes hard and turgid?

Potato strips become hard and turgid in tap water due to the process of osmosis. Water moves from an area of lower solute concentration (the tap water) to an area of higher solute concentration (the potato cells), causing the cells to take in water. This influx of water increases the internal pressure, or turgor pressure, within the cells, leading to a firmer texture. Additionally, the cell walls of the potato provide structural support, contributing to the overall rigidity of the strips.